Chicken With Peaches And Proscuitto

• Thin sliced Chicken breasts
• Boneless skinless thighs
• Fresh peaches, peeled and thinly sliced
• Fresh sage leaves
• Prosciutto
• Flour
• Salt, Pepper
• Chicken stock
• Marsala wine
• Shallots
• Garlic
• Red Pepper Flakes

1. Pound chicken into medallions. Dredge in flour seasoned with salt and pepper.
2. Place two sage leaves and two peach slices in each piece, and wrap with a slice of prosciutto into a roll. Place in a greased pan. Can be made ahead.
3. Saute scallions and garlic in olive oil, add peaches, and saute until soft. Add marsala wine and reduce. Add chicken stock. Season with sage leaves, salt, pepper and red pepper. Pass through immersion blender.
4. Cook chicken for one hour at 375. Serve with sauce on top, grilled peach slices, and sage leaves on top for garnish.

chicken breasts, thighs, peaches, sage, flour, salt, chicken, marsala wine, shallots, garlic, red pepper

Taken from www.epicurious.com/recipes/member/views/chicken-with-peaches-and-proscuitto-50152899 (may not work)